Recipe information
Yield
Makes one 14-inch tart
Ingredients
All-purpose flour, for dusting
Pâte Sucrée (page 651; do not divide dough into 2 pieces)
1/4 cup plus 2 tablespoons sugar
1/4 cup unsalted almonds, toasted and cooled
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 1/2 pounds sweet cherries, such as Bing, pitted
2 tablespoons cold unsalted butter, cut into small pieces
1 large egg yolk
1 tablespoon heavy cream
Preparation
Step 1
On a piece of lightly floured parchment, roll out the dough to a 16-inch-long oval (1/4 inch thick). Transfer the dough and parchment to a baking sheet. Refrigerate until cold, about 30 minutes.
Step 2
Process 1/4 cup sugar and the almonds, nutmeg, and salt in a food processor to combine. Gently toss with the cherries.
Step 3
Preheat the oven to 375°F. Spoon the cherries over the dough, leaving a 2-inch border. Dot with butter. Fold in the edges, pressing gently. Refrigerate until cold, 30 minutes.
Step 4
Whisk the yolk with the cream; brush over the edges of the tart. Sprinkle with the remaining 2 tablespoons sugar (or to taste). Bake until golden, 45 to 50 minutes.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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